Here is a tasty and healthy Springtime favorite of mine…Fresh Tomato Soup. The weather is perfect, the hummingbirds are emerging and I have been busy with my Spring gardening (pictures coming soon). But with Springtime in full swing it also reminds me how quickly time flies! Summer is right around the corner and it is time to kick it into high gear losing the extra pounds that I put on during Winter…yikes!
This Fresh Tomato Soup is a great Springtime recipe that is sure to help you shed a few pounds before Summer. It is healthy, delicious and simple to make. I like to substitute it as my dinner meal, and the best part is I can eat as much of it as i want! Yes, I admit it, I’m a little vain and I will be looking good in my swimsuit when Summer rolls around!
It’s time to get prepared….
Ali in the Valley
Ingredients
- 2 cups chopped carrots
- 2 cups chopped celery
- 3 cups diced onions
- 6 cloves garlic minced
- 12 cups chopped fresh tomatoes
- 2 Tbsp olive oil
- 2 cups water or chicken stock
- 2 Tbsp kosher salt
- 2 tsp. sugar
Instructions
- Chop all the vegetables.
- In a large soup pot, heat the olive oil.
- Add in the carrots, celery and onions and cook until the onions are translucent, about 10 minutes.
- Add in the garlic and cook another 5 minutes, but don’t let the vegetables brown.
- Add in the tomatoes and water or chicken stock. Allow to simmer for about an hour, stirring occasionally, until the tomatoes break down and the carrots are soft.
- Turn off the heat and allow to cool for 15 minutes. Puree the soup, either with a stick blender or in batches in a conventional blender.
- Salt and sugar to taste and I add a couple of teaspoons of sugar to tomato soup because it helps balance out the acidity of the tomatoes and bring out the natural sweetness.
- Garnish with parsley!
